POSITION: Child Nutrition Services Managing Cashier Trainee
EXEMPT STATUS: Non-Exempt
NUMBER OF DAYS: 185
PAY GRADE: Aux PG-2
DIVISION:
DEPARTMENT: Child Nutrition Services
REPORTS TO: Manager/Supervisor
SUPERVISES:
EDUCATION:
EXPERIENCE: Experience as a cashier required
Position Function/Purpose
Train to serve as a Child Nutrition Services Managing Cashier. Learn to direct and manage
the efficient service of meals for students and staff at a school. Train to be able to manage
and train employees; plan and supervise food service and preparation of selected menu
items; work with Child Nutrition Services Manager of school providing satellite service to
determine amounts of food to receive and to assure food quality; maintain accurate records;
make administrative decisions; represent the Child Nutrition Services Department in
communications with school personnel, students, parents and vendors and serve as
cashier and in other capacities as needed. In the absence of management staff, performs all
of the responsibilities and duties of a Managing Cashier/Manager under the supervision of
the Supervisor.
Major Responsibilities
As a Child Nutrition Services Managing Cashier:
Participate in an on-the-job training program by working with CNS managers to observe and learn all phases of school food service including quantity food production service, managing employees, financial and resource management and all required documentation and reports.
Learn the rules and regulations of the CNS Department, the Midland Independent School District, the State of Texas and the United States Government
Learn all aspects of quantity food production and service including the use, cleaning and maintenance of large and small institutional kitchen equipment
Assist manager to train and educate employees to prepare food within standards of taste, quality, quantity, appearance and sanitation and meets standards of the Midland County Health Department within state regulations
Observe and learn skills needed to successfully manage employees
Learn to handle all financial transactions within individual school food service department including: cash receipts and deposits, meals served, free and reduced priced meal applications, time sheets and payroll. Keep accurate records
Learn to assign duties, hours, breaks and lunch periods to employees and to complete employee time sheets and payroll records
Learn to forecast amounts needed, order, receive and store food, paper goods, supplies and chemicals
Function as substitute for Managing Cashier, CNS 1 or 2 in absence of Manager; Assume all duties and responsibilities of Manager; Receive assistance and supervision from supervisor and report problems to supervisor; Communicate with Manager regarding CNS operation during absence of Manager upon return of Manager
Participate in promotions, merchandising programs, nutrition education classes, catering functions and special activities
Perform all other job-related duties as assigned by the Manager, Supervisor or Director
Supervisory Responsibilities
Orient, train and supervise employees under the direction of Manager or Supervisor.
Perform all supervisory duties of the manager when acting as a substitute for the
Manager
Qualification Requirements
Minimum Certification/Education:
Ability to read, write, understand and speak English.
Ability to perform basic mathematical calculations.
Certification Level II is required within three years.
Special Knowledge/Skills:
methods.
Supervise and manage people.
Perform basic accounting and bookkeeping skills including operating a cash register and
computer.
food service operations.
Minimum Experience:
Experience as a cashier is required.
Valid Texas Driver License and acceptable driving record; must adhere to Midland ISD's
vehicle safety and use program
Physical and Mental Requirements:
chronic health problem, he or she must have a full medical release by a licensed physician.
environment and function well under demands of physically strenuous work, mentally demanding responsibilities and emotionally challenging situations involving food service employees, students, staff, parents, vendors and others.
Physical Demands
Moderate lifting and carrying (up to 35 pounds)
Pushing and reaching within a wide range of motion
Use of fingers, hands, arms and legs
Standing and walking (6 hours)
Repeated bending
Occasional climbing
Specific visual requirement (reading instructions, operating cash register, calculator,
computer measuring ingredients and assessing product quality)
Taste acuity
Ability to distinguish basic colors
Specific hearing requirement (hear clearly in noisy environment)
Operation of motor vehicle
Equipment used
Cash register, calculator, computer, telephone, copier
Ovens, range, steam, jacketed kettle
Braising pan, fryer, mixer
Food chopper, meat slicer
Ice machine, refrigerator, freezer
Dish machine, steam table
Knives and various other food preparation equipment and tools.
Work Environment
Excessive heat and excessive cold (0 °F to 110 °F)
Excessive noise, intermittent
Work on ladders
Solvents, grease, oils, fumes and Hazardous chemicals
Electrical and gas appliances
Work around machinery with moving parts
Unusual fatigue factor (time pressure to complete work in a limited amount of time
with frequent interruptions)
The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive description of all work requirements and responsibilities. Additionally, the minimum level of education noted as a requirement could be supplemented by commensurate experience and/or certification(s) as determined by the hiring manager.
| Location | Midland, TX |